TANIN VR COLOR® has a high content of naturally active catechins preserved by the OxyProtect™ process, that allows the formation of bonds with anthocyanins for a superior color stabilization.
Particularly adpated to red winemaking.
• For winemaking with grapes presenting a lack of phenolic maturity or with a poor tannin-anthocyanin ratio.
• Colour Stabilisation: From 30 g/hL.
• Colloidal structure: From 10 g/hL.
USA Regulation 27 CFR 24.246 Specific TTB Limitation
The residual amount of tannin, calculated in GAE, must not exceed 6.4 GAE per 1000 gallons of wine (800 mg/L) in white wine and 24 pounds per 1000 gallons (3 g/L) in red wine.
Total tannin must not be increased by more than 150 ppm (150 mg/L; 0.150 g/L) by the addition of tannic acid (poly-galloylglucose).